BBA ciabatta question
I just baked several loaves of ciabatta using the BBA's poolish version and found I had to use nearly twice as much water as the recipe called for (the day was very hot, but also humid). Anyone else have this experiece? I also baked three loaves using the BBA's biga version and found the percentages in keeping with the recipe.
Your thoughts would be appreciated.
in search of the perfect crust and crumb